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Wednesday, March 13, 2013

Filet Mignon Perfected

Being
able to prepare a steak similar to your favorite restaurant isn’t a hard task
to master, but is one that every Man, Woman & Child should know how to pull
off effortlessly.

An
exceptionally well made dinner oftentimes can soothe the soul and ease the
tensions life has been throwing your way all day. We here at The Supreme Plate
believe a fully fed friend is one whom won’t have any room left to fight or
complain.

So whenever the feeling of showing someone your skills or how much
they mean to you presents itself, put a perfectly made steak alongside some
garlic mashed potatoes on their plate and tell them how much you appreciate
them in your life.

Just remember, once your used too Filet Mignon its kinda hard
to go back to Hamburger Helper. (click Read More for the Entire Recipe)

Ingredients:

2
(10 – 12 oz) Filet Mignon steaks

2
TBS Vegetable Oil

1
TBS Fleur de Sel

1
TBS Coarsely Cracked Black Peppercorns

1
TBS Coarsely Cracked Red Peppercorns

3
TBS Unsalted Butter (Room Temp.)

Directions:

Preheat
the oven to 400° F.

Over
high heat, heat a large cast iron skillet until almost smoking hot.

Pat
the steaks dry with a paper towel and brush them with the vegetable oil.

On
a plate combine the cracked peppercorns & fleur de sel, then press the
steaks lightly on all sides to coat all sides evenly.

Once
the skillet is hot add the steaks and sear them on each side for 2 mins for a
total of 10 mins (you don't want to overcook them, which is why the heat is
kept this high so to get a nice crust on the outside.)

Place
1.5 TBS of butter on each steak and place the skillet directly in the oven.

Cook
until the steaks reach an internal temperature of 120° - 125° (make sure your
in the middle of the steak when testing the temperature.)

Remove
the skillet from the oven, place the steaks on a cutting board covered tightly
with foil and allow to rest, for 10 minutes.

Serve
with any side dish & sauce of your choice. We don’t discriminate over here,
so whether you prefer a homemade pan sauce or a few dabs of A1 it is up too
you.